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From the Kitchen

This is my first post for the KX blog and I hope to regularly share with you the seasonal ingredients featuring in the KX kitchen as well as a new recipe for you to try at home.

A Few Ingredients in the KX kitchen

Here is a list of a few ingredients that feature in the KX kitchen in the autumn.


Rich in vitamins, minerals and fiber, blackberries are highly nutritious and rich in antioxidants. They are also low in calories, carbohydrates, and fat, making them one of the best fruits out there for a balanced diet. They boost the immune system and may lower the risk of developing certain types of cancer.

Runner beans

Runner beans contain high amounts of fiber is an excellent source of vitamin K which is very important for bone health and preventing bone damage. If your body is lacking in vitamin K, there will be higher risk of bone fractures. Steaming, blanching or stir-frying are great ways of cooking runner beans.


As one of the lowest calorie vegtables, courgettes are a great addition to any diet focusing on weight reduction and cholesterol control. The peel is good source of dietary fibre that helps reduce constipation and offers some protection against colon cancers. You can get quite creative with raw courgette incorporating it into a salad or slice it with a mandolin into thin ‘spaghetti’ strips as alternative to pasta.

Black figs

This fruit is a good source of fibre, minerals, vitamins and pigment anti-oxidants that contribute immensely for optimum health and wellness. In Italy figs are often served as anti-pasti with a bit of parma ham and a soft cheese. They work very well in salads and can also be turned into any number of indulgent baked treats.

Try this at home

Acai and blackberry sorbet with low-fat yogurt and seeds granola.

Slightly indulgent but packed with antioxidants, this is lovely way to finish your meal.

150 g blueberries
200 g acai berry puree
1 banana

1-2 Tbs low fat yogurt
1 Tbs chopped nuts
1-2 Tbs granola


Mix the ingredients with a hand blender and put them into a container to freeze.

Freeze the mixture until semi-solid then remove from the container to give it another mix (this time in a blender or food processor) for a smooth consistency before re-freezing for 3 hours.

Take out the freezer 10 minutes before serving to soften.

Garnish with low fat yogurt, toasted nuts and granola.

KX Chef Alessandro works with first rate and organic ingredients, specialising in creating healthy and nutritious dishes without compromising on great taste. Originally from Rome, Alessandro worked for Cecconi’s and Shoreditch House before joining KX in 2008.


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